1. Menu Types & Styles
• Static or Fixed Menu – All patrons offered the same
• Cycle Menus – Seasonal menus and specials for each day
of the week
• Market Menu – product availability
• Hybrid – combines aspects of other menu types
• California Menu – Breakfast, lunch & dinner offered on
the same menu at all times – diner menus
Chef Michael Scott
Lead Chef Insructor AESCA Boulder
choice every day – Fast Food Menus

2. Menu Structure and Pricing
• A la carte – every item is prices and ordered separately –
• Semi a la carte – entrée accompanied by standard
components
• Table D’hote or prix fix (price fixed) – complete meal
at a set price – early bird specials, multiple course tasting
menus
• Degustazione in French
• Wine Dinners
Chef Michael Scott
Lead Chef Insructor AESCA Boulder
steak houses & fine dining

3. • If you specify items on your menu you must follow
through with the statement.
• How you word a menu can be a great marketing tool
• How to word a menu correctly
• Escoffier named dishes after important people or
places
• Modern American menus use cooking techniques and
list ingredients
Chef Michael Scott
Lead Chef Insructor AESCA Boulder
Truth in Advertising

4. •Unit of measure
•Amount
•Ingredient
•Total yield
•Portion size & number of portions
•Preparation & cooking method
Chef Michael Scott
Lead Chef Insructor AESCA Boulder
A Standardized Recipe Must Have

5. • Used for costing purposes and
conversions
• Measurements must be in the same
units
• Breaking costs and recipes down to
the lowest common unit of measure
will help expedite the costing process.
Chef Michael Scott
Lead Chef Insructor AESCA Boulder
Lowest Common Unit of Measure

6. How to List the Ingredients
• Flour, AP
• Vinegar, red wine
• Spice, cayenne pepper
• Herbs, parsley
• List ingredients in the order that they are used in the recipe
• On spreadsheets you must have a separate column for unit of
measure and amounts
Chef Michael Scott
Lead Chef Insructor AESCA Boulder
• Oil, olive

7. Mise en Place
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Turn ovens on
Set up work stations
Have a complete prep list
Gather and properly store ingredients
Gather equipment needed
Being prepared to work
• During production
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Measure ingredients
Double check accuracy before mixing
Use timers at all necessary time
Properly store and label finished product
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Everything in its place